Pasta & Pizza
Risotto al nero di seppia
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Sepia ink gives this risotto its dark color and strong taste. Cook the cuttlefish gently and gradually stir the rice with the liquid until creamy.
Timing
- For: 4 people
- Preparation: 15 min.
- Cooking time: 30 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 540 kcal
- Protein
- ≈ 23.3 g
- Carbohydrates
- ≈ 62.4 g
- Fat
- ≈ 18.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 320 g risotto rice (Carnaroli or Arborio) · ≈ 320 g · Assumed quantity / reference product
Reis poliert, roh (C352000) - 350 g ready-to-cook squid · ≈ 350 g · Assumed quantity / reference product
Tintenfisch roh (T020100) - 1 shallot · ≈ 30 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 1 clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 150 ml dry white wine · ≈ 150 g · Assumed quantity / reference product
Weißwein trocken (P210000) - 1 l hot fish or vegetable stock · ≈ 1000 g · Assumed quantity / reference product
Fischbrühe (X4A1000) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 30 g butter · ≈ 30 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 tbsp lemon juice · ≈ 15 g · Assumed quantity / reference product
Zitronensaft (F601600) - Parsley · ≈ 5 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 2 bags of sepia ink, 4 g each or according to product instructions · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 320 g risotto rice (Carnaroli or Arborio)
- 350 g ready-to-cook squid
- 2 bags of sepia ink, 4 g each or according to product instructions
- 1 shallot
- 1 clove of garlic
- 150 ml dry white wine
- 1 l hot fish or vegetable stock
- 3 tbsp olive oil
- 30 g butter
- 1 tbsp lemon juice
- Parsley
- Salt and pepper
Instructions
- Clean squid thoroughly and cut into small pieces; Prepare sepia ink after packaging.
- Finely chop the shallot and garlic and sauté gently in olive oil; Add the squid and fry for a few minutes.
- Sprinkle in the rice and stir until translucent, deglaze with white wine.
- Add the hot stock a ladle at a time, stirring regularly. After about 12 minutes, stir in the sepia ink; Cook for a total of around 18-20 minutes, until the rice is creamy and still slightly al dente.
- Remove from heat, fold in butter, lemon juice and parsley; salt and pepper.
- Serve immediately.
Tips
- Sepia ink stains strongly. Use only food grade; Maintain the cold chain for seafood.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
